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Nutrition for Optimal Wellness
Vegetarian Chili

Adapted from a recipe by Jennifer Raymond from Eat Right, Live Longer, by Neal D. Barnard, M.D., posted on Physicians’ Committee for Responsible Medicine (PCRM) website

Textured Soy Protein (T.S.P.) Chunks are an unflavored and versatile food produced from defatted steamed soybeans. They are used in place of meat for vegetarian burgers, casseroles, stews, soups and especially meatballs.

This chili can be served with warm bread.

Serves 8

Ingredients
1/2 cup boiling water
1/2 cup NOW Real Food® Textured Soy Protein*
1 onion, chopped
1 green bell pepper, diced
2 large garlic cloves, minced
1/2 cup water or vegetable stock
2 15-ounce cans pinto beans
1 15-ounce can tomato sauce
1 cup fresh or frozen corn
1 to 2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
  1. Pour the boiling water over the textured vegetable protein and let stand until softened.
  2. Braise the onion, bell pepper, and garlic in water until the onion is soft, then add the remaining ingredients, including the textured vegetable protein, then simmer at least 30 minutes.

Nutrition information per 1-cup serving:
164 calories (2% of calories from fat)
10 g protein
30 g carbohydrate
0.4 g fat
0 mg cholesterol
158 mg sodium

*NOW items available at your local health food store